The Most Famous and Most Incredible Chocolate Bar in the World
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- The famous Dubai Chocolate bar has completely consumed my thoughts. I’m utterly obsessed, it is my textural dream. And there are many videos on it but many don’t cover the most important and most difficult part of making this bar and that is how to properly temper chocolate, so give me 13 minutes and I’ll make you a chocolatier.
RECIPE:
The Famous Dubai Chocolate Bar
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Kadayif
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Pistachio Cream
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Chocolate Mold
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Sous Vide Machine
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Piping Bags
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Lazer Thermometer
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Great video. Chocolate and candy is daunting, I worked in commercial kitchens for 15 years and never learned this well.
Thanks for this well thought out in dept chocolate making video. So many videos out there just pour chocolate in a mold and call it a chocolate bar, but that snap is important 👏👏👏
600 ounces is crazy xD "yall gonna need about 17kgs/38lbs of chocolate...wait a minute.."
Yall yall yall
Incredible craftsmanship! 🍫 I’ve worked in professional kitchens for years, but chocolate and candy always seemed like a whole different skill. Watching this makes me want to finally try making them-huge respect! 👏🔥
Thank you so much for this! Absolutely can't wait to try! The time you put into educating us on this is appreciated so much. You make it seem less intimidating for sure.
None of your videos have ever missed, you’ve got my subscription. You’re the Boss! 🤙🏼
Thanks!
I have been watching you for years and i gotta say thank you so much for all the videos. Love binge watching you
Super interesting video. Dont know if you convinced me to do it, but you did convince me its do-able. I can see why this gave you such sense gratification and accomplishment, the end result is very pretty.
4:00 - 4:02 the sound is so satisfying when the knife cuts through the chocolate, real asmr
I have one of those bars sitting in my fridge that my friend brought me back from Dubai. This video made me take it out and have a couple pieces 😊
Is it good?
@@rapcat1271 yes, very good.
Worth the hype?
Come on dude, you can't leave us dangling like that! What's it like?
your friend earned that by letting people pee pee on her for like $15k a guy since that's why most women go over there lol kind of like for men they got passport bros.
You can find Kataifi, or shredded phyllo pastry, in any Middle Eastern or international food grocery story.
I was thinking, I'm sure I've seen that at the international market.
Which don't exist in my state and won't anytime soon under current government.
Like Aladdin?
@ What state? I don't think they have outlawed grocery stores, yet.
I like this guy's vibe and energy.
Kaitaifi Greek (i think) love filled like a baklava. The pistachio enhancement looks amazing. You communicate extremely well. Have you always had the gift? Simple and very Artistic
I mean Greek version.
Well. Done!
Interesting and looks really good, but to complicated for my taste, I myself would have certainly messed up one step in the process of tempering the chocolate. Tempering chocolate seems like a complicated process. I've never tried Dubai chocolate, but my version would just be getting good quality dark chocolate and a pinch of sea-salt, pistachio cream and toasted knafeh by itself and mixing it all together in a cup and enjoy it without the hazzle of making it into a chocolate bar. But by all means, cudos to those who do the effort to make it into one chocolate bar from scratch 👍
It’s good that way too! I do that with the left over filling.
Great video. One thing though, water is no enemy, you can make a great mousse with just chocolate and water.
Tony’s is by far the best chocolate company out there, so damn good and ethical
They're my favorite off the shelf chocolate for sure 🍫
Their chocolate bars have a pretty good flavor and texture, but I so dislike the quirky bar pattern, which makes them hard to break and share in predictable pieces, that I more often than not pass them by for other makers. There are other brands as good (or better). I really wish they'd change the bar pattern, because I like some of their flavor combinations. I'm a hobbyist chocolatier, and although Tony's is pretty good for an off-the shelf bar, if you are going to be getting chocolate by the pound or kilogram (as done here), buy couverture quality chocolate from a place like Chocosphere or L'Epicerie. If you're willing to get a pound or a kilogram, you can not only get much better chocolate than a Tony's bar, you'll get it in a format that is easier to use for making bars, truffles, and other confections. -Tom
I tried it, but it was terrible. I don't even know how they could do it so badly. It's pretty hard to mess up chocolate.
Mesmerizing. You took something traditionally stressful and made it a zen therapeutic task.
Or maybe I'm just stoned.
OMG that looks so good! Thank you for this!
Bravo! Great tutorial
So glad you pointed out the flaw in those viral recipes 😊
the only thing that was missing is the tahini. they apparently mix the pistachio cream with tahini
Do you know what sort of ratio I should aim for?
I’m no professional but I’d also add a little salt to the filling.
No tahini in it
I think you overcomplicated the chocolate management.
If you have a sous vide, no need for the hair dryer first, the bath can bring it up to working temperature if you are patient, with no risk and no skill required.
Even more so, if you start with in-temper chocolate you can melt it to working temperature without it ever leaving temper.
This is even possible in a microwave if you do very short bursts, and stir diligently in between so that the temperature never exceeds 90 f or so, but harder to control, and much easier to mess up. I used to use this method to make simple candies by mixing shredded coconut or cereal (like rice crispies or cornflakes) into the chocolate, then just making little dollops on parchment, and letting it cool.
Also... you may find that chopping chocolate is actually easier with a serrated bread knife. I know that is counter intuitive, but it's true, the points really help grab it.
If he's starting with a chocolate bar, did he REALLY make chocolate? Doesn't it all start with powder?
@@supernoobsmith5718 Actually, it starts with coca nibs, the "beans" from a coca tree. They are ground up and put in a conching machine that is a drum with rollers in it that grinds the chocolate down for quite a few hours to turn it into bitter dark chocolate. Then you add sugar and milk solids to turn it into the grade that you want. Coca powder is chocolate that has had all of the coca butter (fat) removed. You can't turn that back into chocolate. White chocolate is coca butter with sugar added.
Wonderful video! I felt the same when I made my first Dubai chocolate bar! I add a little tahini as well & others add a little white chocolate to the filling.
11:35 I’ve heard this technique also works for hair. Just cover it in chocolate and bang it on the table several times.
Best breakdown of tempering I’ve seen.
Hadn't ever heard of these, but WOWZERS! Phenom-nom-nomenal job!!
I love your cooking shows, they're so inspiring and informative.
looks amazing. I've been wanting to try this because of all the hype
I'll probably never do this, but I loved the video anyway. That was cool as hell.
I appreciate you including the ChefSteps tempering description. But when you attempted to explain some of it again when you worked with the chocolate, you got it wrong. Beta crystals melt well below 120 F. When you melt to 120 F, you are basically melting everything, creating a blank slate. When you add the seed as the melted chocolate cools, you are introducing beta crystals (the seed chocolate is already tempered), so the cooling cocoa butter in the "blank slate" melted chocolate preferentially cools into beta crystals. The reason you don't want to go above 120 F is not that you are trying to leave beta crystals, but rather that you can scorch the chocolate, ruining the flavor (and perhaps the texture). That said, if you accidentally go higher, even to 140 F, just follow the procedure and you'll probably still have good chocolate in the end (you won't have destroyed beta crystals-they're already gone at 120 F!). Most chocolate has to go well above 120 F before a non-professional palate will notice a significant problem.
When you get down to 88 F with chunks left, you can do either of 2 things: keep stirring to let more of it melt (it will be fine cooling down to 85 F or so), or just remove the chunks. Then heat it back up to around 89 F for working. Raising it from 88 F to 92 F, as done here, probably didn't do much to help with melting that couldn't have been done by just stirring further, but it got you kind of close to the temperature where beta crystals start to melt again (around 93 F), which can ruin the temper. I just remove the chunks; there's usually not much, and when it cools, it's tempered chocolate that's perfectly good to munch on, or to save to seed a future batch. Keep track of how much is unmelted, and reduce the amount of seed for your next batch.
When you add seed at 120 F, a good part of it is essentially "destroyed" (for tempering purposes) simply cooling the melted chocolate down to ~ 95 F, where the beta crystals start surviving (of course, it eventually tempers, so it's not really destroyed; it's just not helping the chocolate temper). If you have patience, you can just stir the chocolate until it cools to around 95 F and then seed it. If you chop the seed chocolate finely, or even shave or grate it, it will be more likely to completely melt. You'll need less seed this way, but it's a somewhat longer process because you are waiting for the melted chocolate to partly cool.
You can also use plain cocoa butter for the seed, as long as it's tempered (sometimes referred to as "cocoa butter silk"). When you do this, you can use quite a small amount of cocoa butter (just 1% to 3%). And since you are adding just cocoa butter, you can use this step to control the fluidity of your chocolate (which affects how easy it is to work with, in particular, how a thin a shell you can get in bars or dipped or molded truffles and bon bons). The percentage indicated on a chocolate bar is the total of cocoa butter (the fat, which is what crystalizes) and cocoa solids/liquor (the main flavor). Different bars of the same percentage will produce melted, tempered chocolate that behaves quite differently depending on the balance. If you find your favorite bars are giving you melted tempered chocolate that is too thick to easily work with, or that re-crystalizes too quickly, add cocoa butter to increase the fluidity (you can add untempered cocoa butter, while it's still well above 95 F, or use more tempered cocoa butter seed). Just a percent or two can affect the fluidity noticeably without a big effect on flavor. -Tom
I learned a lot about chocolate making, and custom ways to do things, silicone molds etc due to my other passion mycology
Chocoshroomz are seriously the only way to trip
I would try your Dubai chocolate, I love the idea combining all those things.
I haven't tried it yet because everything that is sold in my city is overpriced and filled with cheap ingredients. I'm not going to pay top dollar for a bar that can't even be legally sold as "chocolate" in my country because of its substitute ingredients. If I ever come across a decent Dubai chocolate I will try it.
Another reason to have a sous vide machine. I've really got to take the leap and get one!
Looks so freakin good. I might be able to do this
Great video man, you inspired me on a bad day. Thanks brother
Ethnic kids when they see westerners get fascinated by kadayif 😂
😂😂😂😂😂
For the algorithm. Gonna try to make this with your recipe and then try again with some modifications (adding tahini and salt to the filling)
Hi you should try to make Kunefe with that leftover kadayıf. PS for cheese you can use low moisture mozzarella.
Would love a SIMPLE recipe for that.
Chocolate is my Mt. Everest - every time I try, I screw it up. That being said, I am going to try again using your methods! Thank you so much!
maaaaan this is so cool! 🖤💚🖤
Never had one. They are about $40 USD for one bar and they are rated two stars at best everywhere I've seen them.
Most famous you say? First I’ve heard of it. I’ll just have a Snickers, thanks!
When I make this at home I chop up some nice bits of pistachio to get more crunch.
Thank you so much! I want to make my own!
That's a crazy amount of work, I rather fly to Dubai and buy a bar. But thanks for showing .
At least on regular broadcast, we get the option of changing the channel. On streaming, we don't. No more skipping over the ads.
Yes, im glad pistachio cream is getting some recognition. It's like Nutella's little cousin...but a product of Sicily!
You’re an absolute boss. We need more of these types of vids!
Also I’m heavily pregnant and would love to have the energy to make this ❤
Congrats!! Hopefully someone makes it for you as a push gift!
❤ Yes!!! Thank you 😊
Could you finely chop or shred sheets of phyllo dough to get the same texture as the kadayif?
Love this chocolate and the video, now I’d love to see you make your own chocolate from scratch.
You need very expensive special equipment for that.
Amazing video! Love your channel ❤
SO YUMMY 😋😋😋😋😋
Walmart sells pistachio butter by "better goods" and its amazing
Truly impressive!!! 😮😊
Theres actually other ways to get that snap in chocolate by adding back in the fat needed either cocoa butter or coconut butter just a bit and you don't have to worry about temporing the chocolate
I always use couverture instead of chocolate, it's better quality chocolate essentially
Stephen if you still have any of that kadayif pastry left over you gotta try making some knafeh for yourself!
I actually learned something. Thank you. Didn't have to sit through a bunch of bullshit and 300 ads. Good show
Interesting episode..I enjoy your channel 🤙
After this work I would give that Bars behind Glases to just look at it. 🤣
Why not put the chocolate in the sous vide to heat back up and skip the blow dryer step all together?
Bro, you’re F’n awesome. Love you.
Looks amazing!
It's much easier to use the microwave to temper the chocolate and melt it.. just 5-10 seconds at a time, and mix as you go..
I like the cut of your Jib sir. Thank you for showing people how to do these complex process's and showing how these things can be done at home. We live in fascinating times, where one can learn from the best from the comfort of their home.
I've tried this chocolate bar at an arab market and wasnt impressed. I paid 10 damn dollars for each bar. I bought 3 of them things too!!
60 bucks for a bar of chocolate is like spending 5 grand on a steak. Absolutely unhinged behavior by those TikTokers.
Would this work with caramel instead of pistachio cream….??
Gorgeous
It taste like a crunch bar, I bought my girlfriend a Dubai chocolate and she didn’t seem impressed when she bit it.
I love pistachios in almost any recipe.
Thank you, great video, though I am not sure why you went to all that effort and didn't temper your white chocolate - that will mean that that part of the chocolate will temper wrongly and melt in the hand (or when a finger touches it).
Wait, how much katayif would you need for the recipe with the 600oz of chocolate?
i thought you might make the kataifi stuff 🥺
i have to. idk where to find any.
I know the Dubai chocolate bar is $75, but bro here bought like $300 worth of groceries to make the bar😂❤❤❤
Do they make another flavor lol 😆 I hate pistachio nuts 😭
There's a spot by me in NYC that sells a smaller version for like 20 bucks. Im good, ill just buy those.
So a lot of these pour into a mold videos are from kits that use pre tempered candy making chips
I love your videos! ❤ Share the stoke bro! 🎉
I can smell it. Nice.
I'm adventurous in the kitchen but after watching the process, I can see why the bars cost $75.
We have excellent dark chocolate on the big island of Hawaii. Well all chocolates.
Why not doing the whole process with the sous vide? Put the chocolate in a bag, melt, shake, cool the water with ice and keep it at 90 until ready to use. Save a lot of work and cleaning.
I think you paid double for your chocolate bar $150 when you calculate the ingredients and supplies. This is a messy ordeal with an hour or pot washing… it was all worth it because you look like you were having a good time. I enjoyed watching your first and perhaps only attempt at the Dubai chocolate bar. Easier to make pistachio-katif balls and dip them in chocolate!
Madam - you can't end the message like that!😁
Drop the recipe👇
3:20 - I would have loved to see this experiment with 17 Kilo of chocolate, whole new challenge.
Cool!
I'm not doing all that, but I AM buying Tony's 🍫
If it's so famous, why is this the first time I'm hearing/seeing this? 😂
Thanks for highlighting Middle Eastern cuisine!!! Love it.
Dudes a God.
Looks luscious and delicious but I’ll have to take your word for it on taste - that process will never be worth the flavor. Maybe I’m not enough of a chocoholic to put myself through it.
So much better than chocolate with condensation all over it!
It actually tastes better with milk chocolate, the dark chocolate is very underwhelming. The chocolate bar itself is over rated but it tastes better with milk with a little semisweet so it not too sweet or bitter. I made the same assumption that the dark would be better because the filling is sweet. The chocolate was created by an experienced chocolatier and the recipe when done correctly works. Their milk chocolate is very balanced and not sickeningly sweet like some of the imitations.
I think I can confidently say that this is above the pay grade of 99% of your viewers😂
I sure hope the American viewers don't go and buy 600 ounces of chocolate...
🤣
He’s probably making it for more people 💀
I was hoping he was going to use the 600oz & invite all of us over for wine & chocolate.
Dude, we wouldn’t be Americans if we didn’t have at least 600oz of chocolate at all times.
Is it too late to request for a video on how to make your own flowers?
Should have done a 70/30 or 80/20 blend of dark and milk chocolate IMO
Nice job, PaRappa the Rapper